Veggie Couscous (Patrick and Gina Neely) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
1/2 red onion, chopped |
1 yellow squash, thinly sliced |
1 zucchini, thinly sliced |
1/2 cup dried cranberries |
2 cups chicken broth |
1 1/2 cups couscous |
Directions:
1. Add the olive oil to a large, high-sided skillet over medium-high heat. Once hot, add the onion, yellow squash, and zucchini and saute until tender, about 5 minutes. Season with salt and pepper. Add the cranberries and chicken broth and bring to a boil. Stir in the couscous, cover with a tight fitting lid, turn off the heat, and let sit for 10 minutes.
2. Remove the cover and fluff with a fork. The couscous can be served hot or at room temperature.
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